Zesty Orange and Cranberry Scones

1.Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2.In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

3.Add the cold butter cubes to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.

4.Stir in the orange zest and dried cranberries until evenly distributed.

5.In a separate small bowl, whisk together the eggs, 1/2 cup heavy cream, and vanilla extract.

6.Pour the wet ingredients into the dry ingredients. Use a fork to gently mix until just combined and a shaggy dough forms. Do not overmix.

7.Turn the dough out onto a lightly floured surface. Gently knead 3 or 4 times until it just comes together. Pat the dough into a 3/4-inch thick circle or rectangle.

8.Using a sharp knife or a round biscuit cutter (about 2.5 inches), cut the dough into 8 wedges or rounds. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.

9.Brush the tops of the scones lightly with a little extra heavy cream.

10.Bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

11.While the scones cool slightly, prepare the glaze (if using): Whisk together the powdered sugar and orange juice until smooth. If the glaze is too thick, add a few drops more juice; if too thin, add a little more powdered sugar.

12.Drizzle the orange glaze over the warm or cooled scones before serving.